These chocolate peppermint sandwich cookies are a twist on a traditional whoopie pie, perfect for the holiday season. Though, we like them just about anytime of year, without the sparkles (or, not!).

It’s no secret that my favorite season of the year is Holiday Baking Season! I do have my some recipes that I make year after year, but I do like to experiment as well. This recipe is newish to me, but has quickly become a go-to.

If you are looking for a recipe for a cookie exchange, for a treat to bring to a friend, or just for you to enjoy these chocolate peppermint sandwich cookies are the perfect solution.

Chocolate Peppermint Sandwich Cookies

Chocolate and peppermint is one of our favorite flavor combinations! These cookies are the perfect combination of rich dark chocolate and perfectly fluffy peppermint butter cream.

Course Dessert, Snack

Cuisine Holiday Baking

Prep Time 30

Cook Time 30

Total Time 1 15

Servings 24 Sandwich Cookies

Calories 232kcal

Author Wary Travelers

Ingredients

Ingredients for the cookies:

3/4 cup unsalted butter softened
1 1/2 cups granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract
2 1/4 cups (270 grams) all-purpose flour
2/3 cup (56 grams) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt if using salted butter omit the salt

Ingredients for the frosting:

3 cups powdered sugar sifted
3/4 cup butter softened
Pinch salt if using salted butter omit the salt
3 tablespoons heavy whipping cream
2 teaspoons peppermint extract

Instructions

Cookie instructions:

Preheat the oven to 350° F.
In the bowl of a stand mixer fitted with a paddle, mix the butter and sugar on high speed until pale and creamy.
Add in the eggs one at a time, then the vanilla until incorporated.
In a separate bowl, combine the flour, cocoa powder, baking soda and salt.
Add to the butter mixture all at once and mix until incorporated. Be careful not to over mix.
Line a baking sheet with parchment paper.
Scoop out the dough into tablespoon sized portions and place onto the lined baking sheet.
Bake until surface is cracked and edges are dry. In my oven, this was about 10 minutes.
Let cookies cool completely before icing.
My cookies did not flatten out as much as I would have liked in the oven. To correct this, I used a spatula to flatten them and it turned out perfectly.

Frosting Instructions:

Using a stand mixer or a hand mixer and a large bowl, beat together the butter and the powdered sugar at slow speed.
Add the cream, peppermint extract and pinch of salt.
Mix at a low speed, until well combined.
Increase speed and beat until smooth and whipped. Approximately 2 to 3 minute.
As an option, you could add some food coloring to your icing to make it more festive.

Assembly:

Before moving onto the next step, make sure the cookies are cooled.
Scoop the frosting into a piping bag with a large tip.
Frost one side of the cookie sandwich.
Place the second layer on top of the frosted half.
I decided to roll the cookie in various sprinkles to make it a bit more festive , but that’s completely optional.

If you are looking for other tried and true cookie recipes, below is the list of some of our favorites:

Finally, if you are new to baking, you might want to check out our list of must have baking tools. Click here, to see the list of tools that we recommend every baker have in their arsenal.

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